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Creamy Pesto Pasta Recipe Easy Homemade with Cherry Tomatoes and Mozzarella

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A simple, comforting creamy pesto pasta with burst cherry tomatoes and fresh mozzarella that balances rich, herby flavors with a silky texture. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 12 oz (340 g) pasta (penne, fusilli, or spaghetti)
  • 2 cups packed fresh basil leaves (washed and dried)
  • 2 large garlic cloves, minced
  • 1/4 cup (30 g) toasted pine nuts
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • 1/2 cup (120 ml) extra virgin olive oil
  • 4 oz (115 g) softened cream cheese
  • 2 cups (about 300 g) halved cherry tomatoes
  • 8 oz (225 g) torn fresh mozzarella
  • Salt and pepper to taste
  • Fresh lemon juice from half a lemon (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) of pasta and cook according to package instructions until al dente (usually 9-11 minutes). Reserve 1 cup (240 ml) of pasta water, then drain the pasta and set aside.
  2. In a food processor, combine 2 cups packed fresh basil leaves, 2 minced garlic cloves, 1/4 cup (30 g) toasted pine nuts, and 1/2 cup (50 g) grated Parmesan. Pulse until coarsely chopped. With the processor running, slowly pour in 1/2 cup (120 ml) extra virgin olive oil until the mixture is smooth and creamy. Season with a pinch of salt and pepper to taste.
  3. In a large skillet over medium heat, add the prepared pesto and 4 oz (115 g) softened cream cheese. Stir gently until the cream cheese melts and combines with the pesto, forming a smooth, creamy sauce. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
  4. Add 2 cups halved cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until they start to soften and burst but still hold some shape.
  5. Add the drained pasta to the skillet. Toss gently to coat every strand with the creamy pesto sauce and tomatoes. If the mixture looks dry, add more of the reserved pasta water. Season with salt and pepper as needed.
  6. Remove the skillet from heat and fold in 8 oz (225 g) torn fresh mozzarella pieces. The residual heat will gently melt the cheese, creating pockets of gooey goodness throughout the pasta.
  7. Squeeze fresh lemon juice over the top for a bright finish, then give everything one last gentle toss (optional).
  8. Serve immediately, optionally garnished with extra Parmesan and basil leaves.

Notes

Do not overheat the pesto to avoid bitterness and dull color. Cook pasta al dente for best texture. Reserve pasta water to adjust sauce consistency. Add mozzarella off heat to prevent it from becoming stringy. For dairy-free, substitute cream cheese and mozzarella with plant-based alternatives. For gluten-free, use gluten-free pasta.

Nutrition

Keywords: creamy pesto pasta, cherry tomatoes, fresh mozzarella, easy pasta recipe, homemade pesto, quick dinner, vegetarian pasta

Find it online: https://avabowls.com/creamy-pesto-pasta-recipe-easy-homemade-with-cherry-tomatoes-and-mozzarella/